Crustless Pumpkin Pie

One of the few things I look forward to every Thanksgiving is Pumpkin Pie! I mean, what other time of year is Pumpkin Pie truly acceptable? Rarely never!

However, at over 300 calories PER SLICE, I try really hard to limit my pie consumption! Don’t even get me started on pecan pie which is nearly DOUBLE that at 500+ calories per slice (1/8 pie). Yikes!

The holidays are about enjoying time with family and friends. They are about taking time off from work and indulging in a little extra fun, football, and most importantly, food! Why spoil the holiday spirit with negative feelings of “cheating” or “guilt”. You CAN have your cake AND eat it too! <— Well in this case, it’s pie!

This recipe was adapted from Chocolate Covered Katie, a phenomenal low calorie dessert food blog! Chocolate Covered Katie specializes in low calorie and vegan desserts as well as single lady dishes for one! You HAVE to go check out her site! Here is the direct link to the original recipe post (my version is below).

Add wet ingredients to dry ingredients and mix well. Pour mixture into pie pan and cook 35 minutes. Note that your pie will still be gooey after baking but this is expected. The pie will harden upon cooling as well as during the “setting” process.

Allow pie to COOL COMPLETELY prior to putting in the refrigerator. Once the pie has cooled, place UNCOVERED in the refrigerator for a MINIMUM of 6 hours prior to slicing or serving. The pie will “set” and harden during this time.

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Hi, I’m Max!

Two years ago I left my job, relationship, and everything I knew to be safe and secure to embark on an epic journey around the world. This is my story. I share my tips, tricks & adventures along the way. More importantly, I share the truth behind overcoming fears, stepping out of your comfort zone, and silencing the inner critic so you can create a life you love. I hope to inspire you with my story and encourage you to chase after your dreams. Let's do this!